Make your dressing. I like to combine all of the ingredients in a lidded mason jar and shake well to emulsify.
Then, massage the chopped kale with 2-3 Tbsp. of the dressing and a pinch of salt. Massaging the kale helps to break it down to become more tender and enjoyable when eating!
In a large bowl, combine the kale and arugula. Toss in the the blood oranges, onion, garbanzo beans, and feta cheese.
Pour about 1/3 cup of the dressing over the salad and toss to coat. Top with sliced avocado and garnish with mint. Serve and add extra dressing as needed.
This salad is versatile so you can add in other mix ins such as sliced almonds, dried cranberries, shredded carrots, or different cheeses such as bleu cheese or goat cheese. This is my favorite roasted chickpeas recipe. They are a fun and nutritious alternative to croutons!